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Food safety - temperature control

It is important that food is kept at the correct temperature to reduce the risk of contamination and illness.

Food hygiene regulations require that food is not kept at a temperature above 8°C and that cooked food is kept at or above 63°C.

If you are running a food business, it is recommended that you monitor temperatures once or twice a day. You can use the fridge/freezer checklist and temperature record form to record temperature.

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